Ingredients
medium zucchinis
250g tagliatelle pasta
10–12 cherry tomatoes, halved
100g Parmesan cheese (grated or in shavings)
1 tbsp olive oil
Salt and pepper to taste
Optional: Pine nuts or seed mix for garnish
Instructions
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Prepare the Zucchini Tagliatelles: Slice the zucchinis into thirds lengthwise, then cut into thin ribbons using a vegetable peeler or julienne tool.
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Cook the Pasta: Bring a pot of salted water to a boil and cook the tagliatelle according to the package instructions. With 1 minute left, add the zucchini ribbons and cherry tomatoes to the boiling water.
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Drain and Toss: Drain the pasta, zucchini, and tomatoes, then toss gently together. Drizzle with olive oil and sprinkle with Parmesan cheese.
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Serve: Transfer to a serving dish, garnish with pine nuts or seeds if desired, and serve immediately.
Notes
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You can use any pasta shape if tagliatelle isn’t available, such as spaghetti or penne.
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For added protein, try grilled chicken or chickpeas.
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Leftovers are best stored in an airtight container in the fridge and eaten within 2-3 days. Reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Gluten Free
